Friday, September 24, 2010

cream butter and sugar. Add egg (well beaten). then add other ingredients in order given. Mix well. Steam 3 hours. Serve hot with brown sugar sauce (ice cream or cool whip is also good)After cooled put in freezer to store if keeping for very long.

Bottle preparation. Use wide mouthed canning jars. Oil the bottles and fill only 1/2 full. The mixture expands in bottle as it is cooked. put lids and rings on bottles, don't tighten too tight. Cook for 3 hours in cold pack or with a steamer pan. fill the steamer pan with water up to the bottom of the bottles.

1 (14.5 oz) can Diced tomatoes, or 1 can salt free tomato paste with one cup water

Combine first three ingredients for the marinade in a glass or plastic bowl. Cut up chicken and mix together with first three ingredients. Refrigerate overnight if possible or at least 6 hours.

Dice and saute onion until tender. Add diced tomatoes and continue cooking. combine in the blender with remaining ingredients. Puree until smooth. If using tomato paste, saute onions then put them in the blender with the remaining ingredients.

Bring tro a full boil. Take off heat and add food coloring and 2tsp flavoring. pour a thin stream of sauce over the popcorn making sure you cover all popcorn. then with a spoon bring up the syrup from bottom of pan to cover remaining popcorn.

Flavor suggestions:Jello flavor: one half of a 3 oz box. add to mixture at the beginning and boil with sauce.Watermelon was the favorite at the cooking group nitepina coladacinnamonflavorings can be found at any cooking store even Walmart

Make mixture, form into 2-3 inch balls. Heat 2-3 inches of oil in fry pan for frying. Fry meatball turning as needed. cook approximately 8-12 minutes till all sides are brown and inside is throughly cooked.